Blueberry Lemon Cake

Ingredients

For the cake:

• 2 1/2 cups of flour 
• 2 1/2 teaspoons of baking powder 
• A pinch of salt
• 3/4 cup of unsalted butter, at room temperature
• 1 1/2 cups of sugar 
• 3 large eggs 
• 2 teaspoons of pure vanilla extract 
• 1/2 cup of buttermilk 
• 1/4 cup lemon juice freshly squeezed
• 2 tablespoons of lemon zest
• 1 1/4 cups of blueberries , coated in 1 Tbsp flour

For the Blueberry Swiss Meringue Buttercream:

• 5 large egg whites
• 1 1/2 cups of sugar 
• 2 1/2 cups of unsalted butter at room temperature, cut into small cubes
• 2 teaspoons of pure vanilla extract 
• 1 cup of pureed blueberries

For the cake:

Preheat the oven at 350 °F. Spray two 9" cake rounds with baking spray.

In a bowl, whisk baking powder, flour, and salt until well combined. Set aside.

Using a mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat until pale.

Add eggs one at a time. Add vanilla.

Gradually add the flour mixture, by alternating with the milk and lemon juice, beginning and ending with flour.

Place the blueberries in a small separate bowl and add about 1 1/2 tablespoons of flour. Gently fold blueberries into cake batter.

Spread batter evenly between the prepared pans. I usually like to weight them to make sure they are both exactly the same weight. It helps to have both layers even.

Bake for about 30 minutes or until a toothpick inserted into the center comes out mostly clean.

Let the cakes cool on wire rack for 15 minutes. Turn out onto wire rack and let cool completely.

For the Blueberry Swiss Meringue Buttercream:

Puree about two cups of fresh blueberries (that will give you one cup of puree) and chill in the fridge for about an hour. It will become congealed.

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until the sugar has dissolved.

Attach the bowl to the mixer fitted with the whisk attachment. Whisk until stiff peaks form. Continue mixing, for about 10-12 minutes, until the mixture is fluffy and glossy, and completely cool.

With mixer on medium-low speed, add the butter one cube at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating until the frosting is completely smooth. Do not panic if the mixture looks clumpy, it's normal. Keep on beating and it will become smooth and glossy, after about 10 minutes.

After the buttercream comes together, add the blueberry puree and beat until combined. About 30 seconds.

To assemble the cake, place one layer of cake on a  serving plate, top with buttercream. Repeat with remaining layer and crumb coat the cake. Chill for about 45 minutes.

Take the cake out of the fridge and frost the top and sides of the cake with the remaining frosting, using which pipping tip you prefer. You can finally add some blueberries on top and...Enjoy!